Perfectly Fried Backyard Chicken Sandwich: Easy and Delicious Recipe

Are you craving a delicious, homemade chicken sandwich that will blow your taste buds away? Look no further than this recipe for the most amazing backyard chicken sandwich! You'll also learn how to add some unique twists to the classic sandwich by using a variety of toppings and sauces that will take your meal to the next level. Whether you're entertaining guests or looking for a delicious lunch or dinner option, this chicken sandwich is sure to impress.

ITEMS IN THIS RECIPE:

• WIRE RACK SHEET PAN

• RAYS CHICKEN SAUCE

• DALSTRONG CHEFS KNIFE

Better Than Chick Fil A? The Backyard Chicken Sandwichhttps://www.youtube.com/watch?v=W8Tj7UFb9ssAre you craving a delicious, homemade chicken sandwich that will blow your taste buds away? Look no further than this recipe for the most amazing backyard chicken sandwich! You'll also learn how to add some unique twists to the classic sandwich by using a variety of toppings and sauces that will take your meal to the next level. Whether you're entertaining guests or looking for a delicious lunch or dinner option, this sandwich is sure to impress. Join us now and learn how to make the most amazing backyard chicken sandwich that will have you coming back for seconds!https://i.imgur.com/mSrzUJ6.jpg2023-02-23

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The Backyard Chicken Sandwich - Better Than Chick Fil A?

Yield: 6

Author: Delmarva Backyard

Prep time: 30 MinCook time: 15 MinTotal time: 45 Min

Alright, BBQ warriors, it's time to crank up the heat and dive deep into a recipe that'll have folks lining up in your backyard faster than you can say "low and slow." We're talking about crafting the kind of fried chicken sandwich that dreams are made of, with chicken thighs so juicy and flavorful, they'll be the stuff of legends. Let's get into this with the fiery spirit of a true pitmaster.

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Ingredients

• 6 Chicken Thighs
• 1 c Dill Pickle Juice
• 4 c Buttermillk
• 1 c Water
• Frying oil
• 2 c AP flour
• 1 Tbsp Baking Powder
• 1 Tbsp Corn Starch
• 3 Tbsp Powdered Sugar
• 1 Tbsp BBQ Rub
• 1 tsp Salt
• 2 Eggs
• 1 Tbsp Worcestershire Sauce
• Romaine Lettuce
• Natures Own Perfectly Crafted Thick Sliced White Bread
• Sweet Baby Rays Chicken Sauce
• Bread and Butter Pickles

Instructions

1. Trimming the Thighs - First things first, let's get those chicken thighs lookin' sharp. Trim off any dangly bits or excess fat. We're aiming for clean cuts here, folks, because in the world of BBQ, neatness counts.
2. The Brine - Now, for the secret weapon: the brine. Mix up that pickle juice, 1 cup of buttermilk, and water in a zip-lock bag or a sturdy storage container. This ain't just any brine; it's a flavor infusion missile aimed straight at those thighs.
3. Chicken Bath Time - Submerge those chicken thighs into the pickle juice concoction and let 'em soak. We're talking a minimum of 6 hours, but if you've got the patience, 12 hours is where the magic really happens.
4. Fryer Setup - When it's game time, get your deep fryer or dutch oven ready with frying oil and dial it in to maintain a steady 350°F. This is where precision meets heat, folks.
5. Breading Battalion - For the breading, combine flour, baking powder, corn starch, powdered sugar, your favorite BBQ rub, and salt. Stir it up until well blended. This mix isn't just coating; it's an armor of flavor.
6. Wet Mix Warfare - In another bowl, mix up 3 cups of buttermilk, eggs, and Worcestershire sauce. This wet mix is your adhesive, binding the breading to the chicken like a championship rub sticks to ribs.
7. Brine to Breading - Pull those thighs out of the brine and set 'em on a wire rack to let excess brine drip off. Then, it's dip time. Plunge each piece into the wet mix, followed by the dry mix. We're looking for total coverage here, leaving no thigh behind.
8. Frying Phalanx - Carefully lower the chicken into the frying oil at 350°F, making sure not to crowd the pool. This is where they transform from soaked to smoked... I mean, fried to perfection.
9. Cook to Perfection - Fry those beauties until they reach an internal temp of 175°F. We're talking golden brown and delicious, with juices running clearer than a moonshiner's conscience.
10. Build the Dream - Time to construct the ultimate fried chicken sandwich. Grab your bread, lettuce, pickles, and Ray's Chicken Sauce. Stack it high with your backyard-fried chicken thighs as the crowning glory.

Notes

I recommend double dipping each piece of chicken in the wet and dry ingredients. (Wet, Dry, Wet, Dry)

I recommend pushing down on the chicken when dipping them in the dry ingredients. This will add a lot of crunch.

Recommended Products:

SWEET BABY RAYS CHICKEN SAUCE

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Additional Tips

• Double Dip for Extra Crunch: For a crunchier coating, double dip each piece of chicken in the wet and dry mixtures.

• Oil Temperature: Keep the oil at a steady 350°F to ensure even cooking and avoid soggy chicken.

• Brining for Flavor: Brine the chicken for at least 6 hours, ideally overnight, to maximize flavor and tenderness.

And there you have it – a mouthwatering backyard chicken sandwich that rivals any fast food chain. With perfectly brined, seasoned, and crispy chicken thighs, this sandwich is sure to impress your family and friends. Enjoy this delicious homemade treat and make every bite count. Happy cooking!

FAQ Section

Q: Can I use chicken breasts instead of thighs? A: Yes, chicken breasts can be used. Just ensure they cook to an internal temperature of 165°F.

Q: What oil is best for frying? A: Peanut oil or vegetable oil is ideal due to their high smoke points.

Q: How long should I brine the chicken? A: Brine for at least 6 hours, preferably overnight, for best results.

Q: Can I bake the chicken instead of frying? A: Yes, bake at 400°F for about 25-30 minutes or until the internal temperature reaches 175°F.

Q: What toppings can I add to the sandwich? A: Customize with your favorite toppings like tomatoes, onions, and different sauces.